Total Time
1hr
Prep 30 mins
Cook 30 mins

Many southerners enjoy sausage cream gravy ladled over fresh hot biscuits for a hearty breakfast.

Directions

  1. Put the sausage in a large, straight-sided saute pan over medium-heat.
  2. As the sausage cooks, crumble into small pieces using a fork.
  3. When the sausage crumbles are lightly browned and fully cooked, transfer them and their pan juices to a bowl; set aside.
  4. Add the shortening to the hot pan.
  5. When the shortening has melted, add the flour, stirring it in slowly with a whisk.
  6. Stir constantly and cook the mixture until the flour is slightly browned (about 3-4 minutes).
  7. The mixture should smell nutty, not burned.
  8. Add in the milk, stirring constantly with a whisk until the gravy comes to a boil.
  9. Lower the heat to medium-low and simmer gently for 15 minutes.
  10. Add the reserved sausage and pan juices to the gravy.
  11. Mix well with a wooden spoon, seasoning to taste with salt and pepper.
  12. The gravy should be a medium-thick sauce; if needed, the gravy can be thinned by adding warm milk.
  13. Split the biscuits in half; place the halves, split side up on individual plates.
  14. Cover generously with warm gravy and serve immediately.
Most Helpful

I needed to use a bit more cooking oil (3 T instead of 2) - otherwise, simple to do & PERFECT results. Thanks!

Fashion-cat Grandma October 16, 2013

This was super easy, inexpensive and tasty! I think next time I'll add some red pepper flakes for a little zing -- or just use spicy sausage. It was a nice lazy Sunday breakfast. Thanks for posting! Made for your football pool win.

Shelby Jo October 09, 2011

My wife took one bite and said, "mmmm, that's Ma Maw's gravy."
Enough said.

bobwatts January 02, 2011